Avocado and Apple Chicken Salad

Avocado and Apple Chicken Salad

From: Chef Roberto Santibañez for Avocados from Mexico. Yield: 24 servings, 1½ cups each.

12 cups cooked chicken, cut into 1" pieces

6 cups diced sweet red apple

3 cups thinly sliced celery

3 cups lightly toasted pecans, coarsely chopped

3 cups roughly chopped flat-leaf (Italian) parsley


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TAGS: Food & Drink